Nut buns on milk
Description
The baking is simple and quick. Working with yeast dough is a pleasure—it's soft and elastic. For the filling, I used crushed nuts; I had peanuts, but you can also use walnuts, hazelnuts, or almonds. The buns can be shaped in any form, for example, little "roses," or you can braid them into a plait.
Instructions
- 1
Step 1
1. Heat the milk to room temperature, add 10 tablespoons of granulated sugar, salt, 2 eggs, and yeast; mix well.
- 2
Step 2
2. Add flour, but not all of it, so that the dough consistency is like thick sour cream; let it sit for 15 minutes.
- 3
Step 3
3. I transfer the margarine to a bowl and melt it in the microwave, then let it cool slightly and pour it into the dough.
- 4
Step 4
4. Mix thoroughly, add the remaining flour, knead the dough until it becomes soft and not overworked. Cover the dough with a towel and let it rest for 1 hour.
- 5
Step 5
5. I lightly roast the peanuts in a dry skillet, then chop them coarsely using a blender (but not too finely).
- 6
Step 6
6. Melt the butter and pour it over the nuts, then add the remaining sugar.
- 7
Step 7
7. Thoroughly mix the nut mixture and pour in 3 tablespoons of milk.
- 8
Step 8
8. Divide the finished dough into several parts and place on the table.
- 9
Step 9
9. Roll out the yeast dough into a sheet, up to one centimeter thick
- 10
Step 10
10. Spread part of the nut filling over the layer.
- 11
Step 11
11. I fold both edges toward the center one after the other, forming a little envelope.
- 12
Step 12
12. Cut the dough into strips about 3 centimeters wide.
- 13
Step 13
13. I twist each strip several times. Place them on a baking sheet lined with parchment paper. I repeat the same steps with the remaining dough. I crack an egg into a bowl and brush the buns with it, then let them rest for 15–20 minutes.
- 14
Step 14
14. Bake the buns in a preheated oven at 220 degrees for about half an hour.